Description
A delightful cake that combines the sweet flavors of strawberries with the tartness of rhubarb, perfect for any occasion.
Ingredients
- Fresh strawberries: 2 cups, hulled and sliced.
- Fresh rhubarb: 2 cups, chopped into small pieces.
- All-purpose flour: 2 cups.
- Granulated sugar: 1 cup (plus extra for sprinkling).
- Eggs: 2 large.
- Unsalted butter: 1/2 cup (1 stick), melted and slightly cooled.
- Baking powder: 2 teaspoons.
- Vanilla extract: 1 teaspoon.
- Salt: 1/2 teaspoon.
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a large mixing bowl, beat the eggs until light and fluffy, then add melted butter, 3/4 cup of sugar, and vanilla extract, mixing until well combined.
- In a separate bowl, combine sliced strawberries and chopped rhubarb, sprinkling 1/4 cup of sugar over the fruit and letting it sit for 15-20 minutes.
- In another bowl, whisk together flour, baking powder, and salt, then gradually add to the wet ingredients, stirring gently until just combined. Fold in the macerated strawberries and rhubarb.
- Pour the batter into the prepared cake pan, sprinkle a little extra sugar on top, and bake for 45-50 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Use room temperature ingredients for better mixing.
- Check your oven temperature with a thermometer for accuracy.
- Let the cake cool completely to prevent sogginess.
- Experiment with spices or different fruits for unique flavors.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: strawberry rhubarb cake, dessert, baking, spring recipes